首页> 外文期刊>Food & Function >Impact of enzymatic hydrolysis followed by transglutaminase-induced cross-linking on decreasing antigenicity and reserving partial interfacial properties of whey protein isolate
【24h】

Impact of enzymatic hydrolysis followed by transglutaminase-induced cross-linking on decreasing antigenicity and reserving partial interfacial properties of whey protein isolate

机译:酶水解的影响,然后进行转谷氨酰胺酶诱导的交联,减少抗原性和乳清蛋白分离物的部分界面性能

获取原文
获取原文并翻译 | 示例
           

摘要

Whey protein isolate (WPI) was hydrolyzed by alcalase and trypsin for three hydrolysis degrees (DHs), followed by transglutaminase (TGase) induced cross-linking. The prepared products were measured for surface hydrophobicity and emulsifying and foaming properties, as well as in vitro antigenicity for -lactalbumin and -lactoglobulin. The results indicated that enzymatic hydrolysis of WPI mostly resulted in WPI hydrolysates with significantly decreased antigenicity of -lactalbumin and -lactoglobulin, especially in the case of a higher DH value. Moreover, the TGase-induced cross-linking led to a further antigenicity decrease for these prepared products. Alcalase was always more potent than trypsin to decrease antigenicity. In comparison with WPI, the conducted enzymatic hydrolysis also brought losses to surface hydrophobicity and emulsifying and foaming properties. On the other hand, the conducted cross-linking could partially rescue these properties. It is thus concluded that the assessed enzymatic hydrolysis coupled with TGase-induced cross-linking might be an applicable process for WPI to decrease its potential antigenicity but reserve partial interfacial properties.
机译:乳清蛋白分离物(WPI)通过Alcalase和胰蛋白酶水解三种水解度(DHS),然后进行转谷氨酰胺酶(TGase)诱导的交联。测量制备的产物用于表面疏水性和乳化和发泡性能,以及用于 - 递乳和-Lactogoglobloblin的体外抗原性。结果表明,WPI的酶水解主要导致WPI水解酸盐具有显着降低的 - 递乳和-Lactogloblobulin的抗原性,特别是在较高的DH值的情况下。此外,TGase诱导的交联导致这些制备的产物的进一步的抗原性降低。 alcalase总是比胰蛋白酶更有效,以降低抗原性。与WPI相比,进行的酶水解也使表面疏水性和乳化和发泡性能损失。另一方面,进行的交联可以部分拯救这些性质。因此得出结论,与TGase诱导的交联偶联的评估酶水解可能是WPI的适用方法,以降低其潜在的抗原性,但储备部分界面性质。

著录项

  • 来源
    《Food & Function》 |2019年第3期|共8页
  • 作者单位

    Northeast Agr Univ Key Lab Dairy Sci Minist Educ Harbin 150030 Heilongjiang Peoples R China;

    Northeast Agr Univ Key Lab Dairy Sci Minist Educ Harbin 150030 Heilongjiang Peoples R China;

    Northeast Agr Univ Key Lab Dairy Sci Minist Educ Harbin 150030 Heilongjiang Peoples R China;

    Northeast Agr Univ Key Lab Dairy Sci Minist Educ Harbin 150030 Heilongjiang Peoples R China;

    Northeast Agr Univ Key Lab Dairy Sci Minist Educ Harbin 150030 Heilongjiang Peoples R China;

    Northeast Agr Univ Key Lab Dairy Sci Minist Educ Harbin 150030 Heilongjiang Peoples R China;

  • 收录信息
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
  • 关键词

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号